Mix Dough Ingredients & Chill

1. In the bowl or using an electric mixer, add shortening, sugar, molasses and eggs and mix until well combined. Stop the mixer briefly to scrape down the sides of the mixing bowl.
2. In a separate bowl, whisk together the flour, baking soda, salt and spices
3. Slowly add the dry ingredients on low speed. Increase speed to medium and mix until all of the flour is incorporated, scraping down the bowl at least once to make sure nothing is sticking to the bottom of the bowl
4. Wrap the dough in plastic wrap and chill a few hours to overnight. It is helpful to wrap the dough in a flattened square, so that it's easier to roll out after chilling

Roll, Cut Shapes & Bake

1. Preheat oven to 325º
2. When dough is thoroughly chilled, roll out to ¼” thickness and cut into desired shapes
3. Bake on a parchment-lined cookie sheet for 12-14 minutes. Be sure the pieces start to brown around the edges.  Under-baked piece will  to bend and break when decorating
4. Let cool on wire rack before decorating

Make Icing

1. Add icing ingredients to a stand mixer fitted with a paddle attachment
2. Start mixer on low and mix ingredients on low or medium-low speed (no faster) for 7 minutes until consistency is thick and sticky and forms peaks. Add powdered sugar t thicken and water to thin out dough
3. Leave icing white or divide into separate containers and add food colorings of choice for decorating
4. Store covered, at room temperature, if not using immediately

Assemble & Decorate

1. Using the royal icing, line the gingerbread walls and press to adhere. Let sit 5 minutes before adding the roof pieces
2. Next add royal icing to the roof pieces and adhere to the walls
3. Let sit for 1-2 hours, then decorate